How to make EGG ROLLS

Ingredients:

1 1/2 cups unsifted regular all-purpose flour

1 1/2 cups cold water

salad oil

filling (the recipes follows)

How to make filling:

Finely chop 1 pound raw pork, 1 pound shelled raw shrimp, and 6 or 8 green onions. Cook them in 1 tablespoon oil for 3 minutes. Add 1 cup chopped bean sprouts, 1/2 cup finely chopped water chesnuts, 1 tablespoon grated fresh ginger root or 1 tablespoon finely chopped candied ginger (place strainer and wash off sugar), 1 1/2 tablespoons soy sauce.

Egg Rolls Cooking Instructions:

1. Mix together flour and cold water until smooth.

2. Have a big frying pan, some salad oil, and a pastry brush at hand.

3. Heat the pan over low heat; it mus not get too hot. Lightly grease the pan with a crumpled paper towel dipped in salad oil.

4. Then quickly brush on a layer of the batter, in approximately a 5-inch square. (If holes appear brush over some more batter but brush in the opposite direction.)

5. Within a half minute or so, the batter will dry into a thin skin. Remove it with spatula wiped oil and place on wax paper.

6. Continue until the batter is all used. (to keep them from drying out, cover with a damp-dry towel.)

7. The skins will freeze nicely if stacked with wax paper between the pieces and then tightly wrapped, but be careful to thaw thoroughly before trying to roll them.

8. To make rolls, arrange 1 tablespoon of the filling in a sausage shape along one side of skin. Fold over ends of skin and roll.

9. Paste the roll together with a little water or the flour batter. (if skins are so dry you can't roll them easily, brush a little warm water over the edges.

10. Fry in hot deep fat until skin is crisp, bubbly, and brown, about 8 to 10 minutes.

11. cut each roll in 3 or 4 pieces. (makes about 36 rolls)